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Explore Soya Chaap Tikka Dum Biryani Recipe | Chef Sanjyot Keer with 471,203 views, 14,127 likes, and 470 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe: Prep time: 15-20 minutes Cooking time: 35-40 minutes Serves: 4-5 people For soya tikka Ingredients: Soya chaap 800 gm Oil for deep frying soya chaap For marinade Sarson ka tel (mustard oil) oil 1 tbsp Kashmiri Lal mirch powder 1 tbsp Dhaniya powder 1 tbsp Jeera powder 1 tsp Amchur powder 1 tsp Haldi powder ½ tsp Kala Namak ½ tsp Garam masala 1 tsp Kasuri methi 1 tsp Roasted Besan 1 tsp Ginger garlic paste 1 tbsp Thick curd ½ cup Fresh coriander leaves 1 tbsp (chopped) Fresh mint leaves 1 tbsp (chopped) Lemon juice 1 tsp Salt to taste Capsicum ½ cup (diced) Tomatoes ½ cup (diced & deseeded) Onions (petals) ½ cup Live charcoal + Ghee For gravy Oil 1 tsp + ghee 1 tbsp Jeera 1 tsp Bay leaf 1 no. Cinnamon stick 1 inch Green cardamom 2 nos. Onions 1 cup (sliced) Ginger garlic paste 1 tbsp Green chillies 2 nos. (chopped) Kashmiri red chilli powder 1 tbsp Coriander powder 1 tbsp Jeera powder 1 tsp Turmeric powder ½ tsp Tomatoes 2-3 medium size (sliced) Salt a pinch Curd 1 cup (whisked) Garam masala a pinch Kasuri methi 1 tsp Fresh coriander (chopped) a handful Fresh mint leaves (chopped) a handful Hot water as required Methods: ● Fry the soya chaap until golden brown in colour, further cut them diagonally in 2-3 pieces. ● Now, make the marinade by first, mixing Kashmiri red chilli powder and mustard oil to bleed out the natural red colour, further add the remaining powdered spices, besan, ginger garlic paste, thick curd, freshly chopped coriander & mint leaves, salt to taste and lemon juice, mix well, further add the capsicum, tomatoes and onion petals and the fried soya chaap, coat it well with the marinade. ● Now place a live charcoal and pour few drops of ghee, cover and smoke for 3-4 minutes to impart the smoky flavour. ● Skew the soya chaap in skewers and cook it on open flame, dab some melted butter or ghee over the chaap for the extra flavour and cook them briefly on open flame. ● For gravy, set a wok on medium flame, add oil, whole spices and sauté briefly for 30 seconds to a minute, further add onions and cook until golden brown in colour. ● Now add the ginger garlic paste, chopped green chillies and cook for 1-2 minutes on medium flame. ● Now, low down the heat to medium low, and add the powdered spices, add a dash of hot water to avoid the masalas from burning & cook until the ghee is released. ● Now add the tomatoes & salt to taste, increase the flame to medium heat and cook really well until they are mushy. ● Now, add the whisked curd, make sure to low down the heat while adding the curd & later increase the heat to medium high flame, mix well and cook well for 5-6 minutes or until the ghee is released. ● Now add the soya tikka to the gravy, mix gently and cook for 3-4 minutes on medium flame. you can adjust the consistency of the gravy by adding hot water. Check for the seasoning and adjust the salt accordingly. ● Add, garam masala a pinch, kasuri methi and some freshly chopped coriander & mint leaves, mix gently and cook for last 1 minute, soya tikka masala is ready, do not remove the soya tikka masala as the making of biryani will be done in the same utensil. For boiling rice ● Daawat Basmati rice 500 gm ● Boiling water ● Whole spices 1. Bay leaf 1 no. 2. Peppercorns 7-8 nos. 3. Star anise 1 no. 4. Cloves 3-4 nos. 5. Cinnamon stick 1 inch 6. Javitri 1 no. 7. Green cardamom 2-3 nos. 8. Cumin seeds 1 tsp ● Salt to taste ● Fresh coriander 1 tbsp (chopped) ● Fresh mint 1 tbsp (chopped) ● Ghee 1 tbsp Method: ● Wash the Daawat basmati rice at least 3 times or until the water is clear, further soak the rice for 15-20 minutes. ● Set water for boiling, add salt, whole spices, ghee, freshly chopped mint and coriander leaves and Daawat Biryani Basmati Rice which is thoroughly washed and soaked, mix and cook the rice for 7-8 minutes. ● Once its cooked, strain the excess water and keep the rice aside for later use. For assembly: ● Prepared soya tikka masala ● Cooked Daawat basmati rice ● Birista (fried onions) ● Fresh mint leaves (chopped) ● Fresh coriander leaves (chopped) ● Saffron milk ● Ghee as required ● Kewda water few drops (optional) Methods: ● Take the soya tikka masala along with its utensil and add some birista, coriander leaves, mint leaves & ghee, now spread a layer of cooked long grain Daawat basmati rice and again add some birista, coriander & mint leaves, garam masala a pinch and saffron infused milk. ● Spread another layer of cooked rice and repeat the addition of birista, coriander & mint leaves, garam masala a pinch, saffron infused milk, ghee and kewda water which is optional. ● Now take any kneaded dough and roll it in thin cylinders, place it over the utensils rim and cover it with its suitable lid, press to seal and place the utensil over a thick tawa and cook it on high flame initially for 10 mins and later lower the flame to low heat for 15 minutes. ● Soya masala tikka biryani is ready, serve hot with chilled raita, some salads and some papad.

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